1. Brown the Beef:
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes and season with salt and pepper. Cook until the beef is browned on all sides, about 5-7 minutes. Remove the beef from the pot and set aside.
2. Sauté the Vegetables:
- In the same pot, add the onion, garlic, carrots, and celery. Cook over medium heat until the vegetables begin to soften, about 5 minutes.
3. Combine Ingredients:
- Return the browned beef to the pot. Add the green beans, corn, peas, potato, diced tomatoes with their juice, beef broth, water, dried thyme, and bay leaf. Stir to combine.
4. Simmer the Soup:
- Bring the soup to a boil, then reduce the heat to low and cover. Simmer for about 1-1.5 hours, or until the beef is tender. If you’re adding barley or pasta, include it according to its cooking time, usually in the last 30 minutes of simmering.
5. Final Seasoning:
- Once the beef and vegetables are tender and the soup is flavorful, remove the bay leaf. Taste the soup and adjust the seasoning with additional salt and pepper as needed.
6. Serve:
- Ladle the hot soup into bowls. Serve with crusty bread for dipping, if desired.
Tips:
- Beef Choice: Chuck roast or round roast are excellent choices for stew meat. You can buy pre-cubed stew meat or cut a larger piece of beef into cubes yourself.
- Vegetable Variations: Feel free to use any seasonal vegetables you have on hand. Zucchini, squash, and leafy greens like spinach or kale make great additions.
- Thickening the Soup: For a thicker soup, you can mash some of the potatoes against the side of the pot or add a slurry of cornstarch and water in the last few minutes of cooking.
Enjoy your homemade Vegetable Beef Soup, a warming and satisfying meal that’s perfect for any day of the week.